2 c. all-purpose flour
1/2 tsp. baking soda1/4 tsp. salt
1/2 c. butter, softened
3/4 c. packed light brown sugar
1/2 c. granulated sugar
1 tsp. vanilla extract
1 1/3 c. M&M's, divided
1 c. chopped pecans
2. Stir together flour, baking soda and salt; set aside. Beat butter, brown sugar, granulated sugar and vanilla in a large bowl until well blended. Add eggs; beat well.
4. Drop by rounded teaspoons onto cookie sheet. Press 5-6 of remaining M&M's on each cookie before baking. Bake 9-11 minutes, or until lightly browned. Cool slightly, remove from cookie sheet to wire rack; cool completely.
Yield: 3 dozen cookies (depending on cookie size)
Source: Beantown Baker (via Delish via The Cookie Bible)
My thoughts: Initially the batter is pretty dry, but don't worry - when you add the eggs it makes it easier to mix. Adding 5-6 additional M&M's to the top of the cookies seemed like a lot to me, but the cookies spread out some, so it's really not a lot and you could probably add even more if you have them. I didn't quite have the 1 1/3 c. of M&M's called for, so they're a little skimpy - but still delicious! My cookies baked for closer to 13 minutes, again all ovens are different so just watch them - you could be under or over the estimated time.